Two-color Halva/tahini Chocolate Chip Cookies – Less butter, more tahini and only egg-WHITES

These are NOT your regular chocolate chip cookies. I substituted some of the butter with raw tahini paste and used only egg whites so they have less cholesterol. However, they do contain white flour and sugar so if you try them with whole wheat flour – let me know how they turn out. But first try this recipe:Image

For the white dough:
50 grams (1.75 oz) butter, at room temperature
50 grams (1.75 oz) raw tahini
100 grams (3.5 oz) brown sugar
50 grams white sugar
1 egg white
1 tsp vanilla extract
140 grams/1 cup/2.5 oz white flour
1/2 tsp baking soda powder
75 grams (2.6 oz) chopped dark chocolate or M&M’s

For the Brown dough:
50 grams (1.75 oz) butter, at room temperature
50 grams (1.75 oz) raw tahini
100 grams (3.5 oz) brown sugar
50 grams white sugar
1 egg white
1 tsp vanilla extract
110 grams/1 cup/2.5 oz flour
30 grams (1 oz) Cocoa powder (preferably Dutch processed)
1/2 tsp baking soda powder
75 grams (2.6 oz) chopped White chocolate
50 grams (1.75 oz) Halva – cut into small cubes

Mae each dough separately, of course:
Whisk butter (at room temp.), tahini and sugars in your blender, with the K attachment. Whisk it for a couple of minutes and then add the egg-white, scrape the sides oof the bowl and continue whisking for a couple more minutes.
Add vanilla, flour (and cocoa – for the brown dough), baking soda a d chopped chocolate or chocolate chips. Mix until all ingredients are evenly incorporated and refrigerate for 15 minutes.

Preheat oven to medium temp. of 170 degrees C./340 F.
Roll small balls from each dough. Attach a white ball to a dark ball, roll them gently !!! together and place on a baking pan lined with baking paper or a silicone sheet.

Bake for 8-10 minutes.

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About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
This entry was posted in Cookies, Tahini - both savory and sweet and tagged , , , . Bookmark the permalink.

One Response to Two-color Halva/tahini Chocolate Chip Cookies – Less butter, more tahini and only egg-WHITES

  1. Great recipe – very creative! Best – Shanna

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